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Sergeant Balzac (013)

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 58% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)

Created: Sunday December 27th 2020

Citra Bomb NEIPA

by Warconn

OG: 1.065 FG: 1.004 ABV: 8.0% IBU: 50

Original Gravity:

1.075

Final Gravity:

1.021

ABV (standard):

7.1%

IBU (tinseth):

57.7

SRM (morey):

7.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	United Kingdom - Golden Promise11 lb Golden Promise	37	3	57.1%
5 lb	American - White Wheat5 lb White Wheat	40	2.8	26%
3 lb	American - Carapils (Dextrine Malt)3 lb Carapils (Dextrine Malt)	33	1.8	15.6%
4 oz	American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L	34	40	1.3%
19.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	CTZ0.75 oz CTZ Hops	Pellet	15.5	Boil at 212 °F	30 min	28.8	3.8%
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Boil	3 min	8.02	10.1%
2 oz	Simcoe2 oz Simcoe Hops	Pellet	12.7	Boil	3 min	10.18	10.1%
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Whirlpool at 180 °F	20 min	2.72	10.1%
2 oz	Simcoe2 oz Simcoe Hops	Pellet	12.7	Whirlpool at 180 °F	20 min	3.46	10.1%
3 oz	Citra3 oz Citra Hops	Pellet	11	Whirlpool at 180 °F	20 min	4.49	15.2%
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Dry Hop at 55 °F	3 days		10.1%
3 oz	Citra3 oz Citra Hops	Pellet	11	Dry Hop at 55 °F	3 days		15.2%
2 oz	Centennial2 oz Centennial Hops	Pellet	10	Dry Hop at 55 °F	4 days		10.1%
1 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops	Lupulin Pellet	25	Dry Hop at 55 °F	4 days		5.1%
19.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	CTZ (Pellet) 0.74999999828443 oz CTZ (Pellet) Hops	28.8	3.8%
8 oz	Centennial (Pellet)	10.74	40.4%
4 oz	Simcoe (Pellet)	13.64	20.2%
6 oz	Citra (Pellet) 5.9999999862754 oz Citra (Pellet) Hops	4.49	30.4%
1 oz	Yakima Chief Hops - Citra LupuLN2 (Cryo) (Lupulin Pellet)		5.1%
19.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.5 gal	BIAB	Batch Sparge	165 °F	155 °F	80 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	campden	Water Agt	Mash	1 min.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
2 g	Epsom Salt	Water Agt	Mash	0 min.
3 g	Gypsum	Water Agt	Mash	0 min.
11 ml	Lactic acid	Water Agt	Mash	0 min.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	High
Optimum Temp:	64 - 73 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 189 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13 psi Temp: 37 °F CO₂ Level: 2.72 Volumes

Target Water Profile

Ecc NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	10	41	127	85	6
Water Calculations from previous brews Lose 0.062 gallons per pound of base grain and acidulated malt Lose 0.242 gallons per pound of flaked grain Lose .11 gallons per oz of hops on hot side 9 Gallons to start (9g of tap water) -1.22 loss to mash (7.7 gal collected after mash) -.9 loss to 60 min boil (6.8 end of boil) -.88 loss to 8oz WP (5.9 end of WP) -.25 loss to bottom of kettle -.25 loss to pump/coil =5.4 gal into fermenter Mash Water (9.5 gallons) Add 11ml Lactic Acid, 8g CaCl, 3g Gypsum, 2g Epsom Salt, and Campden tablet while water is heating for mash
Mash Chemistry and Brewing Water Calculator

Notes

 *Yeast Starter<br />

16oz Can of Propper Starter.
Add 17.8oz of bottled water to create 1L starter.
Start ??B, end ???B
Pitch one 11g dry packet of yeast
Stir plate for 24-48hours. Add entire volume to fermenter

 *Mash (60 min, 5.4pH)   [Batch Sparge]<br />

Pick up tube pointing straight down
Heat 9 gallons of water to 165F.
Add Lactic Acid, CaCl, Gypsum, Epsom, Campden while heating mash water.
Mash ~20 pounds of grain with 9 gallons of water for 80mins. Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes.
Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes.
Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes.
Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes.
When mash is done, hoist bag and let drain into kettle.
Collect 7.7 Gallons to start boil

 *Boil (60 min or until 6.8 gallons remain)<br />

35 min remaining - Place hop spider into kettle
30 min remaining - Add .75oz CTZ
10 min remaining - add yeast nutrient and Irish moss
3min remaining - add 2oz Centennial and 2oz Simcoe

 *Flameout<br />

Recirculate with pump and lid off. Let naturally cool to 190F

 *Whirlpool (20 min)<br />

Cool wort to 190F.
Add 3oz Citra, 2oz Simcoe, and 2oz Centennial to hop spider
Use pump to WP for 20 mins with lid on.

  *Exchillerator<br />

Set up exchillerator and begin to run hose water
Recirculate wort back into kettle and cool down for ~20 mins (Hops still exposed)
Transfer 5.5gal to directly to the fermenter

 *Fermenting (18 days)<br />

Day 0 - Blowoff tube. Temp 66F
Day 4 - Temp 69F
Day 14 - Take gravity sample. If at FG, Attach gas manifold. Soft crash to 55F
Day 17 - Dump yeast. DH1 (3oz Citra, 2oz Centennial). 55F
Day 20 - Transfer to DH2 Keg (1oz citra cryo, 2oz Centennial). Hook up Floating dip tube. 5 psi at room temp.
Day 22 - Put keg in fridge for cold crash (35F for 48-72 hours)
Day 25 - Closed pressure transfer to serving keg

 *Kegging<br />

Into a 33F Keezer
Hold at 15psi

Jan 2021... 1.074 to 1.014
Jan 2021... A little too bitter. Reduce Boil Hops and reduce overall hop quantity?

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-05-19 01:23 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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